Recipe - Chicken Liver Terrine

1 md Onion; cut in half
1 pound Chicken livers; trimmed of
nerves
One half teaspoon Salt
1 cup Chicken stock; (about)
1 One half cup Sweet butter; softened and
cut in pieces
Three fourths teaspoon Cognac
1 One fourth teaspoon Salt
Three fourths teaspoon Freshly ground whitepepper
One half cup Heavy cream
1 Envelope unflavored gelatin
1 Egg white; lightly beaten
Truffle

With the slicing disk in place, cover the beaker and stand onion halves
upright in the feed tube. Slice, using moderate pressure on pusher. Combine
onion slices, chicken livers and the One half teaspoon salt in saucepan (do not
use aluminum or the stock will discolor) with enough stock to barely cover.
Bring to boil. Reduce heat and simmer, covered, for 10 minutes. Remove from
heat and let stand for 10 minutes, then strain through a colander,
reserving the poaching liquid. With the metal blade in place, add
onionliver mixture, butter, Cognac, the 1 One fourth teaspoons salt and the
pepper to the beaker. Process until smooth. Transfer to a bowl and
refrigerate for 15 minutes. Mix well and refrigerate again for 15 minutes.
Mix again. Whip cream until stiff and fold into mixture. Pour into an
earthenware terrine or serving dish, seal with plastic wrap and
refrigerate. For aspic, strain reserved poaching liquid (about 1 cup)
through cheesecloth or paper towel into saucepan. Stir in gelatin. Add egg
white and place over low heat until mixture comes to boil, stirring
constantly to prevent scorching. As soon as liquid boils (a layer of scum
will form on top), strain through double layer of cheesecloth or sieve
lined with paper towels. There should be Three fourths cup of very clear liquid. Let
cool. Decorate top of terrine with small pieces of trufflE or, if
preferred, red tomatoes and the green of a leek, blanched, or any vegetable
cutouts that will make the terrine attractive. When aspic is cool and the
consistency of heavy syrup, pour a layer on the terrine. Let cool 4 or 5
hours before serving. Pour any remaining aspic into a nonmetal baking
dish, chosen so that the aspic will be about One fourth inch thick. Refrigerate,
and when firm, cut into small cubes. Use to garnish each serving. Use a
spoon to serve terrine and accompany with thin toast. Makes about 6 cups.

Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart"
by James Beard and Carl Jerome Posted to EATL Digest by Leon & Miriam
Posvolsky miriamp@POBOX.COM on Dec 30, 1997